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The most common buffalo milk cheese is mozzarella di bufala or milk from a water buffalo. Some consider buffalo milk to be the best flavor and quality.
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MOZZARELLA di BUFALA (moetz-suh-REHL-lah dee BOO-fah-lah) |
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| COLOMBIA-Many believe this mozzarella is sweeter and has more depth of flavor than the cow's milk version. A tender, milky cheese that Italians refer to as "il fiore de latte" (the flower of the milk). It has a deliciously soft, yielding texture. Perfect on sandwiches or with sea salt and a drizzle of olive oil and a wheat beer. |
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QUADRELLO DI BUFALA (kwa-DRELLO di boof-ALA) |
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| Lombardia-An exquisite unusually rich buffalo milk version of Tallegio. It combines the borrowed centuries old recipe with something new to create something distinctly buffalo. Creamy, sweet, buttery sticky texture and robustly pungent, with a hard crust of a rind. A perfect match with a hefty Barbera, and a dollop of onion jam. |
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RICOTTA (ree-COE-ta) |
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| ITALY-After cheese is made from curd, the protein-rich whey remains as a by-product. It was discovered that if heated, the casein particles fused and a new curd formed. When drained, the Ricotta becomes a mild, slightly nutty cheese. It's popular in pasta, drizzeld with honey, olive oil, chocolate and pairs great with coffee. |
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